House – Made Ice Cream Recipe

Preparation

1. 1

   Mixing the Base

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is warm, stirring until the sugar is dissolved.

2. 2

   Tempering the Egg Yolks

   In a separate bowl, whisk together the egg yolks. Gradually add a small amount of the warm cream mixture to the egg yolks while whisking constantly to temper the yolks. This prevents them from scrambling.

3. 3

   Combining Mixtures

   Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Add the salt and stir well.

4. 4

   Cooking the Base

   Cook the mixture over medium heat, stirring constantly until it thickens slightly and coats the back of a spoon, about 8-10 minutes. Do not let it boil.

5. 5

   Cooling the Base

   Remove the saucepan from heat and stir in the vanilla extract. Pour the mixture into a bowl and let it cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight.

6. 6

   Churning the Ice Cream

   Once the base is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

7. 7

   Freezing the Ice Cream

   Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.

8. 8

   Serving

   Scoop the ice cream into bowls or cones and serve immediately. Enjoy your homemade ice cream!